Cherry cake with amaretti

Ingredients for 4 servings:

• 250 g flour
• ¼ tsp salt
• 2 tbsp sugar
• 125 g butter, cold, cut into pieces
• 1 egg(s), beaten
• 2 tbsp cream
• 200 g mascarpone
• 90 g crème fraîche
• 2 eggs, whisked
• 50 g sugar
• 3 tbsp Amaretto
• 600 g cherry(s), pitted, (yields approx. 500 g)
• 150 g biscuit(s) (amaretti), soft, crumbled
• Powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Also a light fruity dessert

For the shortcrust pastry, mix the flour, salt, and sugar in a bowl. Add the butter pieces and rub everything together by hand until evenly crumbly. Add the eggs and quickly combine everything into a soft dough; do not knead. Flatten the dough, cover, and chill for about 30 minutes. Mix the mascarpone and crème fraîche well in a bowl. Add the eggs, sugar, and Amaretto and stir until the sugar has dissolved. Carefully mix in the cherries. Roll out the dough on a lightly floured surface to a thickness of 3 mm and place it in a round baking sheet (approx. 28 cm) lined with baking paper. Chill for about 15 minutes. Sprinkle the base with 2/3 of the crumbled Amaretti biscuits. Spread the filling on top and sprinkle with the remaining biscuit crumbs. Preheat the oven to 220°C (425°F). Place the oven rack in the lower half of the oven and bake the cake for about 35 minutes. Remove, let cool, dust with powdered sugar and serve lukewarm.